Tenderloin—most commonly sold as filet mignon—has just about the least flavor of any cut of beef, but it is wonderfully tender and juicy, and it sure takes well to this sauce, which everyone seems to love. I’m not usually a big fan of long marinating periods, but here it seems to make a big difference; the miso completely changes the flavor of the meat in a spectacular way. I grill these, but you can broil the meat or roast it at 500°F for just a few minutes. (In any case, cook until the interior of the meat is about 125°F.) Other cuts of meat you can use here: ribeye; pork tenderloin, cut into medallions as you would the filet.

　　

Ingredients

makes 4 servings

　　1 cup dark (red) miso

　　1 tablespoon peeled and minced fresh ginger

　　1 teaspoon minced garlic

　　1/2 teaspoon cayenne, or to taste

　　Mirin or sake as needed

　　1 1/2 to 2 pounds beef tenderloin, cut into medallions, or ribeye, or sirloin (New York) strip

　　

Step 1

Combine the first 4 ingredients in a large bowl, then thin with a little mirin or sake, just until the mixture is pasty. Spread the meat with this paste, then proceed or cover and refrigerate for up to 24 hours.

　　

Step 2

Start a charcoal fire or gas grill or preheat the broiler or oven; the rack should be 4 inches or less from the heat source. Grill, broil, or roast the meat, 2 to 4 minutes per side, until the outside is crisp and the inside medium-rare. Serve immediately.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.